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Smartphone photo of Brown Sugar Grilled Pork Chops with deep caramelized grill marks and pale yellow sauerkraut.

Brown Sugar Grilled Pork Chops with Caramelized Sauerkraut

Thick-cut grilled pork chops featuring deep caramelized grill marks and a glossy amber brown sugar glaze. Served with caraway-flecked sauerkraut, these chops are the perfect balance of sweet, smoky, and savory flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 people
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 large thick-cut bone-in pork chops approx. 1.5 inches thick
  • 1/2 cup dark brown sugar packed
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 2 tbsp butter melted
  • 1 tbsp apple cider vinegar
  • 2 cups sauerkraut drained
  • 1/2 tsp caraway seeds
  • 1 tsp coarse sea salt flakes for garnish

Equipment

  • 1 Outdoor Grill Gas or charcoal
  • 1 Digital Meat Thermometer For precision cooking
  • 1 Basting Brush For applying the glaze

Method
 

Preparation
  1. Pat the pork chops dry with paper towels. Mix the brown sugar, paprika, and garlic powder to create a rub. Apply heavily to both sides of the meat.
Grilling
  1. Place chops on a preheated 450°F (230°C) grill. Sear for 5 minutes per side until deep brown grill marks appear.
  2. Whisk butter, vinegar, and extra sugar. Brush over the chops during the last 3 minutes until the coating is glossy and amber.
Finishing
  1. Heat sauerkraut with caraway seeds in a small pot until translucent and moist.

Notes

Always use a meat thermometer to pull the pork at 140°F (60°C) for a perfect 145°F (63°C) final temp.
Ensure the grill grates are clean and oiled to prevent the sugar glaze from sticking.